Savor Launches Butter Made Without Agriculture, Showcasing the First of its Revolutionary Sustainable Fats
This milestone, arriving on the third anniversary of Savor's founding, caps several years of intensive research and development, culinary innovation, production scale-up and regulatory assessments, coinciding with the company's recognition as one of Fast Company's Most Innovative Companies of 2025. The company celebrated these achievements this month with special dinners in San Francisco and New York City where esteemed guests were among the first in the world to taste Savor's butter replacement.
'Savor was founded to find the most sustainable way to feed humanity. Truly sustainable solutions can't just reduce our environmental footprint, they have to be affordable, approachable and craveable,' said Kathleen Alexander, co-founder and CEO of Savor, who was honored last week as one of Inc. Magazine's 2025 Female Founders 500. 'As the only technology with the potential to replace palm oil and other widely used fats with a very low-carbon equivalent within the next decade, Savor is positioned to make a substantial impact on global sustainability efforts in the food industry. Savor's method of producing fats and oils offers differentiated scalability and versatility, allowing us to create rich, delicious ingredients while reaching price parity with conventional fats more rapidly.'
Over the last year, Savor has been quietly collaborating with select restaurants and bakeries in the San Francisco Bay Area and beyond, who are eager to incorporate the company's butter into their culinary creations. Renowned culinarians like SingleThread Owner-Chef Kyle Connaughton and Pastry Chefs Juan Contreras of Atelier Crenn and Clement Goyffon of ONE65 have been early evaluators. A short film showing how Contreras uses Savor's butter to reimagine a classic brioche recipe is featured on the company's new website, with others to follow.
Savor's proprietary technology has also attracted multinational consumer packaged goods companies, whose R&D teams are working on ingredient innovation projects that can leverage Savor's unique ability to create customizable fats and oils. The company is actively negotiating joint development agreements with some of these partners, who have been particularly impressed by the versatility and tunability of fatty acid profiles that Savor's platform can produce—capabilities that extend well beyond the company's initial dairy-fat mimicking formulation.
'Our expanding pipeline of partners reflects a deep industry-wide status: the food sector urgently needs solutions to mitigate supply chain instability, which continues to impact revenues and margins across the board. This, while reducing emissions from raw materials and maintaining high ingredient quality and generally acceptable prices. It is such a complex challenge to solve and we intend to help our partners solve it,' said Chiara Cecchini, Vice President of Commercialization at Savor.
Recent milestones critical to the commercial launch include:
The production of the world's first fats molecularly constructed from point-captured carbon dioxide (CO₂), green hydrogen (GH₂), and methane (CH₄)
The achievement of self-affirmed GRAS (Generally Recognized As Safe) designation from the U.S. Food and Drug Administration, allowing legal sales in the U.S. market
The expansion of R&D capabilities at Savor's San Jose headquarters
The opening of Savor's first 25,000-square foot pilot production facility in Batavia, Illinois, which has the initial capacity to produce metric tons of fat starting this year
'Savor is redefining food production with a scalable solution that delivers great taste while enhancing stable, domestic supply chains,' said Carmichael Roberts, Breakthrough Energy Ventures. 'The global demand for fats and oils continues to grow, and innovations like Savor's proprietary fats offer a breakthrough opportunity for the industry and the planet. This milestone highlights their continued innovation and the strong market demand for their approach.'
'Following a decade of experience investing in the food tech space, it is clear that fats are a crucially important part of delivering incredible, animal-equivalent taste and texture to alternatives. Savor's approach unlocks both scalability and flexibility in producing animal-equivalent fats in a way that no other current solution is poised to. As a result, this makes them inseparable from the coming food system transformation,' said Costa Yiannoulis, co-founder and Managing Partner of Synthesis Capital.
The commercial launch of Savor's butter and the additional milestones announced today represent just the first steps in the company's ambitious journey. Follow along on savor.it as well as on Instagram and LinkedIn to stay up to date on future developments.
For PR images and videos, please visit the company's press kit.
About Savor:
Savor believes in a future where we can all enjoy the foods we love without consuming our planet. Founded in 2022 and backed by leading investors like Breakthrough Energy Ventures and Synthesis Capital, the company's proprietary process follows nature's own blueprints to create pure, versatile and sustainable fats directly from carbon without the need for conventional plant and animal agriculture. Savor's teams in San Jose, California and Batavia, Illinois are obsessed with making top-quality ingredients that are scalable, infinitely customizable and deliver velvety, rich flavors that chefs, food manufacturers and consumers love. From butter to palm oil, Savor crafts delicious fats without depleting the Earth's resources. For more information, visit http://www.savor.it.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Newsweek
3 hours ago
- Newsweek
Costco Recall Update as Customers Told to 'Immediately' Stop Using Products
Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. Newsweek AI is in beta. Translations may contain inaccuracies—please refer to the original content. Costco has announced recalls for several products stocked in its stores, with some notices instructing customers to stop using the items immediately. Danby Air Conditioners Customers who purchased Danby brand U-shaped window Air Conditioners from Costco between June 10, 2021, and February 2, 2022, have been warned to stop using the products immediately. The supplier Midea America Corp. is recalling the product as they say the air conditioners present a risk of mold growth, due to pooled water in the appliance not draining quickly enough. Mold exposure poses risks of respiratory issues or other infections, the recall notice said. The supplier is offering a free repair kit, depending on the model of air conditioner, or a full or prorated refund. Costco members can return the air conditioner to a Costco warehouse for a full refund. The items have the model number DAC080B6IWDB-6. BowFlex Dumbbells Customers who have purchased BowFlex 552 adjustable dumbbells from Costco have been advised to immediately stop using the product due to malfunctioning risks. A photo showing a Costco branch in Madrid, Spain on May 19 2022. Several products stocked in Costco have been recalled. A photo showing a Costco branch in Madrid, Spain on May 19 2022. Several products stocked in Costco have been recalled. Getty Images Johnson Health Tech Trading has issued a voluntary recall of the product due to reports that the weight plates on the dumbbells can dislodge from the handle during use, which poses an impact hazard. Customers can return the items to Costco for a full refund. Anker Power Banks Anker has issued a voluntary recall of several of its power banks due to a potential issue involving lithium-ion battery cells. The company stated the recall is limited to power banks of the Model A1257 (10,000mAh, 22.5W), which were manufactured by a single vendor, and noted that the risk of malfunction remains low. Any customers who have purchased an affected power bank can receive a replacement after providing proof of their purchase. Michelin Tires Michelin has recalled certain tires that it says do not conform to regulatory requirements and could, therefore, increase the risk of a car crash. The affected products are certain Agilis CrossClimate C-Metric tires in the 185/60R15C size, which were found to not meet the Federal Motor Vehicle Safety Standard No. 139, which sets safety and performance requirements for new radial tires on light vehicles. The company said that chunks of tread rubber could detach from the shoulder block of the tires. Customers who have purchased the affected tires are asked to visit their local Michelin retailer, which will remove the tires and replace them with an equivalent tire free of charge. The recall notice provides information about how to identify whether tires are from the affected batch.
San Francisco Chronicle
a day ago
- San Francisco Chronicle
Dubai's booming restaurant scene is feeling the heat of high costs and high failure rates
DUBAI, United Arab Emirates (AP) — From suspended tables to underwater lounges, some 13,000 food and drink establishments in Dubai pull out all the stops to attract customers in one of the world's most saturated dining markets. They cater to all tastes and budgets. Some spots ladle out inexpensive biryani while others offer dishes dusted with edible gold. These are some of the ways the emirate is competing with its neighbors Saudi Arabia and Qatar for tourist dollars and, so far, it's beating them handily. Dubai has more restaurants per capita than any major city except Paris. But the city-state's booming restaurant scene is testing the limits of its growth-at-all-costs model, raising questions about how long Dubai can keep feeding its own ambitions. A crowded and competitive market The competition is cutthroat, so presentation is key. 'Gone are the days when it just tastes good,' said Kym Barter, the general manager of Atlantis The Palm, a resort perched on a manmade archipelago that boasts more Michelin stars than any other venue in the Middle East. But dazzling Dubai's food bloggers — the most popular of whom have millions of social media followers — isn't enough. Staying afloat means battling high rents and winning over a diverse and demanding group of consumers. Dubai has roughly nine expatriate residents for every Emirati citizen. Most of its private sector workers are migrants on temporary contracts, and only Vatican City has a higher share of foreign-born residents. Tourists, in turn, outnumber locals about five to one by some estimates, and they spend lavishly. Visitors to Dubai drop an average of over five times more than those traveling to nearby Saudi Arabia or even the U.S., according to global restaurant consultant Aaron Allen. Dubai is 'on the right path' to becoming the world's food capital, said Torsten Vildgaard, executive chef at FZN by Björn Frantzén. The restaurant, which runs at more than $540 a head, was one of two in Dubai to nab three Michelin stars in May. 'We're only seeing the tip of the iceberg of what's to come in terms of gastronomy here,' Vildgaard added. With each new set of illuminated high-rises and hotels, another crop of eateries emerge, vying for patrons. The legions of construction workers powering Dubai's progress also need affordable options. That growth, propped up in part by investor pressure on some of the world's biggest chains to expand in Dubai, has created what some analysts warn is a bubble. 'If you're a publicly traded company like Americana, what are you supposed to do — just stop opening restaurants?' restaurant consultant Allen said, referring to the Gulf-based operator of KFC, Pizza Hut and other big franchises. The frenetic expansion of Dubai's restaurant industry is part of a regional shift that has seen Gulf Arab states pour hundreds of billions of dollars into building out tourist destinations as they move away from hydrocarbons to diversify their economies. Saudi Arabia has a high-stakes, $500 billion project: a straight-line futuristic city called Neom. But, in a Muslim-majority region, the United Arab Emirates has gone to lengths that some consider too much of a compromise, including relaxing restrictions on alcohol that fuel its pubs and nightlife and other social reforms. High costs and failure rates The rapid development comes at a price. Dubai's restaurants have a high failure rate, industry veterans say, though local authorities don't say what the rate of closures is. In the downtown district and other prime areas, annual rents for restaurants can top $100 per square foot. That's on a par with some of the world's most expensive cities. Still, the emirate issued almost 1,200 new restaurant licenses last year, according to Dubai's Department of Economy and Tourism. The department declined to respond to questions. Empty tables during peak hours are common, even in top locations. Part of the problem, managers say, is that traffic congestion is so severe that convincing diners to drive out can be a tall task. 'I sometimes go, 'Do I go into the restaurant right now, because I'm going to get into traffic?''' said Waseem Abdul Hameed, operations manager at Ravi, a Pakistani family-owned eatery famous for its official Adidas shoe line and a 2010 TV feature from Anthony Bourdain. He knows restaurateurs who have had to shut up shop and others who are squeezed by slim margins and increasingly reliant on delivery apps, Hameed said. The demand sends fleets of migrant workers racing through gridlock on motorbikes, with few protections and tight delivery windows. Emirati newspaper Khaleej Times reported the accidental deaths of 17 Dubai food couriers last year. The math of Dubai's restaurant scene doesn't add up, delivery apps and wealthy tourists notwithstanding, restaurant consultant Allen said. He cited operating expenses that have more than doubled relative to sales since 2009, when a financial crisis almost hobbled the emirate. Too many Dubai entrepreneurs, he put it simply, have 'too much money, and they don't know what to do besides open restaurants.'
a day ago
Dubai's booming restaurant scene is feeling the heat of high costs and high failure rates
DUBAI, United Arab Emirates -- From suspended tables to underwater lounges, some 13,000 food and drink establishments in Dubai pull out all the stops to attract customers in one of the world's most saturated dining markets. They cater to all tastes and budgets. Some spots ladle out inexpensive biryani while others offer dishes dusted with edible gold. These are some of the ways the emirate is competing with its neighbors Saudi Arabia and Qatar for tourist dollars and, so far, it's beating them handily. Dubai has more restaurants per capita than any major city except Paris. But the city-state's booming restaurant scene is testing the limits of its growth-at-all-costs model, raising questions about how long Dubai can keep feeding its own ambitions. The competition is cutthroat, so presentation is key. 'Gone are the days when it just tastes good,' said Kym Barter, the general manager of Atlantis The Palm, a resort perched on a manmade archipelago that boasts more Michelin stars than any other venue in the Middle East. But dazzling Dubai's food bloggers — the most popular of whom have millions of social media followers — isn't enough. Staying afloat means battling high rents and winning over a diverse and demanding group of consumers. Dubai has roughly nine expatriate residents for every Emirati citizen. Most of its private sector workers are migrants on temporary contracts, and only Vatican City has a higher share of foreign-born residents. Tourists, in turn, outnumber locals about five to one by some estimates, and they spend lavishly. Visitors to Dubai drop an average of over five times more than those traveling to nearby Saudi Arabia or even the U.S., according to global restaurant consultant Aaron Allen. Dubai is 'on the right path' to becoming the world's food capital, said Torsten Vildgaard, executive chef at FZN by Björn Frantzén. The restaurant, which runs at more than $540 a head, was one of two in Dubai to nab three Michelin stars in May. 'We're only seeing the tip of the iceberg of what's to come in terms of gastronomy here,' Vildgaard added. With each new set of illuminated high-rises and hotels, another crop of eateries emerge, vying for patrons. The legions of construction workers powering Dubai's progress also need affordable options. That growth, propped up in part by investor pressure on some of the world's biggest chains to expand in Dubai, has created what some analysts warn is a bubble. 'If you're a publicly traded company like Americana, what are you supposed to do — just stop opening restaurants?' restaurant consultant Allen said, referring to the Gulf-based operator of KFC, Pizza Hut and other big franchises. The frenetic expansion of Dubai's restaurant industry is part of a regional shift that has seen Gulf Arab states pour hundreds of billions of dollars into building out tourist destinations as they move away from hydrocarbons to diversify their economies. Saudi Arabia has a high-stakes, $500 billion project: a straight-line futuristic city called Neom. But, in a Muslim-majority region, the United Arab Emirates has gone to lengths that some consider too much of a compromise, including relaxing restrictions on alcohol that fuel its pubs and nightlife and other social reforms. The rapid development comes at a price. Dubai's restaurants have a high failure rate, industry veterans say, though local authorities don't say what the rate of closures is. In the downtown district and other prime areas, annual rents for restaurants can top $100 per square foot. That's on a par with some of the world's most expensive cities. Still, the emirate issued almost 1,200 new restaurant licenses last year, according to Dubai's Department of Economy and Tourism. The department declined to respond to questions. Empty tables during peak hours are common, even in top locations. Part of the problem, managers say, is that traffic congestion is so severe that convincing diners to drive out can be a tall task. 'I sometimes go, 'Do I go into the restaurant right now, because I'm going to get into traffic?''' said Waseem Abdul Hameed, operations manager at Ravi, a Pakistani family-owned eatery famous for its official Adidas shoe line and a 2010 TV feature from Anthony Bourdain. He knows restaurateurs who have had to shut up shop and others who are squeezed by slim margins and increasingly reliant on delivery apps, Hameed said. The demand sends fleets of migrant workers racing through gridlock on motorbikes, with few protections and tight delivery windows. Emirati newspaper Khaleej Times reported the accidental deaths of 17 Dubai food couriers last year. The math of Dubai's restaurant scene doesn't add up, delivery apps and wealthy tourists notwithstanding, restaurant consultant Allen said. He cited operating expenses that have more than doubled relative to sales since 2009, when a financial crisis almost hobbled the emirate. Too many Dubai entrepreneurs, he put it simply, have 'too much money, and they don't know what to do besides open restaurants.'
